Management of Dairy Cattle. 273 



My cows thus fatted have the repute of killin;^ well, and I am 

 enabled to obtain the top price of the day ; of the four sold in 

 February and March, the purchasers have supplied me with the 

 weights of loose fat. 



Mr. Liii:>ton, Burley, 150 lbs. loose fat, live weight 14 cwt. 

 Mr. Wilson, Bradford, 152 „ „ „ 12 „ 2 qr. 



132 11 1 



It will be observed that No. 2 stall A, with an average yield 

 of milk of 18 quarts per day, maintained her weight during 

 16 weeks ; whilst No. 7, with an average yield of 16 quarts per 

 day, gained 48 lbs. in the like time. Taking Haidlen's analysis 

 as a basis for calculation, the cow No. '1 will have given off in 

 casein 2| lbs. per day, equal to 15j lbs. per week, which repre- 

 sents the albumen of 9 lbs. per day, or 63 lbs. per week, of feeding 

 substances containing 25 per cent, of this matter. The bulky food 

 I have described, straw, roots, and hay, with rape-cake 6 lbs,, malt 

 combs 1 lb., bran 1 lb., and bean-meal 2 lbs. — have sufficed for 

 this, and have also maintained the weight or condition of the cow. 



The six cows, giving 8 quarts of milk per day during IG weeks, 

 will have given off per day lib. of dry casein, equal to 7 lbs. per 

 week, and may have assimilated in dry fibrine 1 lb., equal to 

 4^ lbs. of flesh ; these together represent 5 lbs. per day, or 35 lbs. 

 per week, of food containing 25 per cent, of albumen. As this 

 class of animals have been supplied with 7 to 8 lbs. per day of 

 such substances, it will be obvious that their excrement has been 

 richer in nitrogen than that of No. 2. 



If we allow a gain of weight of 16 lbs. per week, which is more 

 than can be attained on the average by fattening, and reckon 12 

 of this as flesh or lean beef, equal to 2*70 per week, or '39 per 

 day, of dry fibrine, it will represent 156 lbs. per day, or 10-92 lbs. 

 per week for what is assimilated in the fattening process beyond 

 what is adequate for maintenance. 



I adduce these calculations in corroboration of my proposition 

 that food rich in albumen has a more especial value for the pro- 

 duction of milk than for fattening or beef-making. 



There is doubtless some standard of food adapted to the consti- 

 tution and purposes of animals, combining with bulk a due pro- 

 portion of elements of respiration, such as sugar, starch, t*ic., 

 together with those of nutrition, viz., nitrogenous compounds, 

 phosphates, and other minerals ; nor can we omit oil or fat-forming 

 substances; for however we may be disposed to leave to philo- 

 sopliv the diseussion as to whether sugar, starch, t^c. are con- 

 vertibh; into fat, yet I think I shall not oll'cnd the teacher of 

 Agricultural Clieniistry by stating that the more closely the 

 elements of food resemble tliose in the animal and its product, 



VOL. XN'Il. T 



